definition of braised
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braise See more synonyms on Thesaurus.com. verb (used with object), braised, braising. 1. to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
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- Verb. 1. broil-cook under a broiler; broil fish. oven broil. cookery, cooking, preparation-the act of preparing something (as food) by the application of heat; cooking can be a great art; people are needed who have experience in cookery; he left the preparation of meals to his wife.. broil-cook under a broiler; broil fish. oven broil. cookery, cooking, preparation-the act of preparing something (as food) by the application of heat; cooking can be a great art; people are needed who have experience in cookery; he left the preparation of meals to his wife.
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- What does it mean to broil? Broiling is a cooking method in which food is cooked directly under high heat. Scallops or steak can be cooked under the broiler, giving them a nice caramelized crust and a juicy interior.
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braai braai ‎(third-person singular simple present braais, present participle braaing or braaiing, simple past and past participle braaied). ( 1 South Africa, chiefly cooking) To grill meat over an open flame.
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- Slow cooking steaks, sometimes also called slow roasting or braising, renders fatty and tough cuts of beef melt-in-your-mouth tender. You can also slow cook leaner cuts of beef, which, when done carefully, creates a juicy, evenly cooked roast for a celebratory supper.
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- Full Definition of BARBECUE. transitive verb. 1. : to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals).2. : to cook in a highly seasoned vinegar sauce. — bar·be·cu·er noun. See barbecue defined for English-language learners. See barbecue defined for kids.ull Definition of BARBECUE. transitive verb. 1. : to roast or broil on a rack or revolving spit over or before a source of heat (as hot coals).
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- Braciola (. [braˈtʃɔːla] ; plural braciole [braˈtʃɔːle]) is an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut fettine (small/thin slices), which never have bone and are generally thinner.
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Cookware and bakeware Cookware. 1  Braising pans and roasting pans (also known as braisers and roasters) are large, wide and shallow, to provide space to cook a roast (chicken, beef or pork). 2  Casserole pans (for making casseroles) resemble roasters and Dutch ovens, and many recipes can be used interchangeably between them.
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How do you braise meat? When selecting cuts of meat to braise, you want to select cheap, fatty cuts. Blade and chuck roasts work well for beef, and thighs and drumsticks are great for chicken. The time, heat, and moisture break down all the fat and connective tissue, leaving only the tender, flavorful meat behind.
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How do you braise meat? Larger cuts of meat such as beef and pork roasts should be seared in oil or butter before braising, while this step is often skipped for poultry. When selecting cuts of meat to braise, you want to select cheap, fatty cuts. Blade and chuck roasts work well for beef, and thighs and drumsticks are great for chicken.
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- Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. The best equipment to use would be a crock pot, pressure cooker or Dutch oven.
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- Grilling is often used as a synonym for broiling, though when we use the verb to grill in America, we technically mean that the food is cooked over a direct heat source, rather than under. Barbecuing, on the other hand, generally refers to cooking food over indirect heat.
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braising transitive verb. braised, brais·ing, brais·es. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. Origin of braise French braiser from braise hot charcoal from Old French brese of Germanic origin; see bhreu-in Indo-European roots.
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- The Braise Without question, braising is my favorite method. Not only are you cooking cuts that traditionally have more flavor — especially if they are of the non-industrially raised type — but because of the cooking time, you’re allowing more flavor to be infused with the meat. The same goes for some veggies, too.
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carve carve (third-person singular simple present carves, present participle carving, simple past carved or (archaic) corve, past participle carved or carven or (archaic) corven) (archaic) To cut. Tennyson My good blade carved the casques of men. To cut meat in order to serve it.
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Braising Braising is cooking in a small amount of liquid. One of the more complicated techniques facing the cook, there are a lot of tricks to braising and several distinctions that need to be made. There are four kinds of braising–long or short and brown or white. A long or short braise can be brown or white.
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Definition of 'brazier' Definition of 'brazier'. brazier. A brazier is a large metal container in which coal or charcoal is burned to keep people warm when they are outside in cold weather, for example because of their work. A brazier is a grill that you use for cooking, usually with charcoal.
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- Define lambaste: to assault violently : beat, whip; to attack verbally : censure — lambaste in a sentence to assault violently : beat, whip; to attack verbally : censure… See the full definition
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What is Broiling? Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through.
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How to Braise Everything Whether you choose to use the oven or the top of the stove, you will be pleased with the results. Braising is often used as a way to cook less expensive, tough cuts of meat. The end result is tender and flavorful. Other than great taste and economy, there are other reasons to cook this way.
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How to Braise Meat You can braise any large piece of meat by following some basic steps: 1  Heat oil in a large Dutch oven over high heat. 2  Add the meat and brown on both sides. 3  Add the liquid you want to use to the Dutch oven.  Cover and bring to a boil, then turn down the heat and simmer for several hours.
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Braising Braising is cooking in a small amount of liquid. One of the more complicated techniques facing the cook, there are a lot of tricks to braising and several distinctions that need to be made. There are four kinds of braising–long or short and brown or white.
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- A bra (/brɑː/) or brassiere (/brəˈzɪər/) is a form-fitting undergarment designed to support a woman's breasts. Swimsuits, camisoles and backless dresses may be made with built-in support.
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- I always hear that in a braise the meat should be covered by 2/3 by the liquid due to the amount of liquid and its desired thickness in the end of the process. I noticed that the submerged parts of the caramelized meat loose their color to the sauce if the meat is not turned until the end of the cooking time.
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How long is a day on Venus? Venus orbits the sun in approximately 225 Earth days. (224.70069 days) Strange as it may seem, Venus rotates so slowly that a day on Venus is longer than its year. It take … s Venus about 243 Earth days to spin once on its axis. The slow rotation is also in a retrograde (clockwise) direction, from east to west.
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- I think it's a portable fireplace. Here's what I got for you from one of the site: A brazier is a container for fire, generally taking the form of an upright standing or hanging metal bowl or box. Used for holding burning coal as well as fires, a brazier allows for a source of light, heat, or cooking.